M5 THE MAGAZINE
Modaks, fried and steamed
For the stuffing 1 bowl coconut, grated ½ bowl sugar ½ bowl jaggery, broken into small pieces or grated Dry fruits (almonds, raisins, pistachio, cashew nuts) as per your choice 2 to 3 tsp pure ghee
A pinch of saffron, cardamom and nutmeg powder 1 tsp of poppy seeds (khuskhus) 2 tsp Mawa (a dried milk product used in South Asian sweets, optional)
For the outer cover 2 bowls whole wheat flour for Fried Modaks and rice flour for Steamed Modaks A pinch of salt 2 tsp of oil or ghee Water as per requirement.
For the stuffing
Heat ghee in the pan; add the poppy
seeds and sauté for a minute.
Add grated coconut, sugar, jaggery, cardamom and nutmeg powder and all the
dry fruits and mix thoroughly.
Allow the mixture to cook till all the
moisture from the sugar and jaggery
begins to dry. It takes approx-
imately 10 to 15 minutes on
Do not overcook the mixture as the mixture then hardens and loses its original
taste. It is very important to keep stirring
the mixture after every 2 to 3 minutes to
keep it from burning.
After 10 to 15 minutes the mixture will
turn yellowish golden and the sugar and
jaggery syrup will get thicker and mixture
will turn dry.
Our stuffing is ready. You can add addi-
tional ghee if the mixture becomes too dry.
n For the outer cover for Fried Modaks
Add a pinch of salt and 2 tsp of warm
ghee to the flour and mix thoroughly. Add
water to this and knead, akin to making
dough for Chapatis. Continue kneading
the dough till it becomes smooth, without
Cover the dough with a soft cloth and
keep it for 10 - 15 minutes
n For the outer cover for Steamed Modaks
Add a pinch of salt and 1 tsp of ghee in
the flour and mix thoroughly.
Add 1 tsp of ghee in boiling water. Put
little boiling water at a time in the flour
and stir it using a spoon. Once the
required boiling water is added in the
flour, stir it till the boiling water and rice
flour are mixed evenly.
Cover the vessel using the lid and keep it
for 5 minutes on low flame.
Turn off the flame and once the vapor is
reduced you can start kneading the
dough; you need to knead the dough
when it is hot so apply a little oil or ghee
to the palms.
Continue kneading the dough till it
becomes smooth without any lumps.
While kneading if the dough looks dry and
hard, add a little hot water and continue
to knead till it is smooth.
n Shaping the Modaks
Apply a pinch of oil/ghee on the palms
and make a small ball of dough, flatten it
with your fingers and palms and give it the
shape of a bowl.
Press the edges of this bowl-shaped
dough with slight pressure at equal distances. The edges will now look like the
petals of the flower.
Fill the bowl-shaped dough with the
stuffing, bring together the edges and join
them to close in the stuffing. Remove the
extra dough from the top.
The raw Modak is ready. Keep them covered until all of them are ready to cook.
n For Steamed Modaks
Take a banana leaf or a soft piece of
cloth and apply bit of oil/ghee on it and
place it in the steamer pan.
Place all the modaks in the leaf or cloth
and close the lid.
Steam it for 5-6 minutes; do not over
steam the modaks as they become hard.
After turning off the flame, let it sit for 5
minutes before you remove the lid so that
the vapor will cool down.
The Modaks are ready.
n For fried Modaks
Heat the oil in a frying pan and deep fry
From the MAHARASHTRIAN KITCHEN
Modaks and other must